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Hindi
Kalakand
Kalakand is a very basic sweet originating from Rajasthan which uses only milk and sugar with the refreshing flavor of elaichi powder. The milk is divided into two halves and one part is thickened to rabri texture whereas the other half is curdled to obtain cheena. Though the process is time-consuming and requires constant stirring and attention, the result is worth the effort
Ingredients
- 1 litre Full Fat Milk
- 80 grams Sugar
- ¼ teaspoon Elaichi Powder
- 1 Lemon Juice
- 1 tablespoon Pistas (slivered or powdered)
Instructions
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Grease the base and sides of a 3 by 3 square cake tin lightly with oil.
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Divide the milk equally into 2 thick bottomed pans.
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Place one pot with 1/2 liter of milk for boiling on low flame.
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When it comes to boil shut off the flame and add 1 glass of water to bring down its temperature.
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Start adding the lemon juice one tablespoon at a time.
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Mix it gently
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The milk will start to curdle bit by bit.
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The point where the milk curdles completely and accumulates a clear whey, stop adding the juice.
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Strain through a muslin handkerchief and gently squeeze out the whey.
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Keep this paneer aside to use later on.
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Place the second pan of remaining ½ liter milk for heating on low heat.
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Keep on stirring throughout to avoid sticking to the sides and base.
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Reduce this milk to half quantity just like rabri texture.
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Add sugar, elaichi powder, and paneer at this point.
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Stir continuously till the mixture starts to leave the base of the pan.
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This will take about 10 to 12 minutes.
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Pour this mixture into the prepared cake tin and level with a butter knife or the back of a greased spoon.
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Garnish with powdered pistas or slivered almonds or silver varak.
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Cool it to room temperature and then place it in the fridge for 1 hour.
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Remove and cut into squares and serve.
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Milk-based sweets will last only for about a day when stored in a cool place
